I love vegetables, and in case you haven’t noticed, I also love my grill! So for me, grilled vegetables are just kind of a natural combination. I also love asparagus and if I ever find it on sale, you can bet your bottom dollar that I’ll come home with some!
Now…lots of people steam asparagus and add a little butter, salt, pepper, and maybe some lemon juice. And a lot of people don’t like asparagus. But I’m here to change your mind. This recipe packs a little more flavor punch and involves some of my favorite ingredients–olive oil, freshly-ground black pepper, garlic, and balsamic vinegar. It’s simple and fresh and goes great as a side dish (say to flank steak or fauxtisserie chicken!) or to use a spear or two as a garnish.
Ingredient and Recipe Notes
- Asparagus – One thing about picking asparagus at the grocery store: make sure the ends aren’t dry and the tops aren’t mushy. Think of it like a living plant or a flower–you want the stem to be firm and moist and the tops to be colorful. If you’re having a hard time finding good asparagus, try looking near the bottom or the back; produce is nearly always rotated so the oldest stuff is on top and the freshest is where you’re least likely to look for it.
- Cooking Method – I love tossing asparagus on the grill, but it’s great in the oven as well. I’ve included instructions for both methods.
Instructions
- If roasting in the oven, heat oven to 425. If grilling, prepare grill to medium heat. Wash some asparagus and then remove the bottom couple of inches of each stalk. Just snap off the woody ends. It may seem wasteful, but you won’t eat it, anyway–it’s too tough and is one of the big reasons why lot of people don’t like asparagus.
- In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.
- If roasting, place in a single layer on a broiling pan. If grilling, reduce heat to low, lightly oil grill, and place asparagus perpendicular to the grate of the grill. Drizzle any remaining oil/vinegar mix over the asparagus.
- If using oven, roast for 10 minutes, turning once. If using grill, grill for 8-10 minutes or until asparagus is bright green and still slightly crisp, turning very frequently. Serve immediately.
Serving Suggestions
This Garlic Balsamic Asparagus is a versatile side dish. Serve it with grilled meats, like this Garlic Balsamic Flank Steak, alongside pasta dishes such as this Fettuccini Alfredo, or as a holiday side next to Garlic-Rosemary Roasted Baby Potatoes. You really can’t go wrong!
Frequently Asked Questions
Can I make this ahead of time? Asparagus is best cooked fresh, and it cooks up quickly. You could wash and prep your asparagus and mix up the dressing ingredients ahead of time if you need to. Store them separately in the the fridge and then follow the recipe instructions when it’s time to get cooking.
Did You Make This?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
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Garlic Balsamic Asparagus
- Total Time: 15 minutes
Description
This simple asparagus is drizzled with olive oil, garlic, and balsamic vinegar. It cooks up quickly and makes a perfect vegetable side for any meal.
Ingredients
- 1 pound asparagus
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1 teaspoon minced or pressed garlic
Instructions
- If roasting in the oven, heat oven to 425. If grilling, prepare grill to medium heat.
- Wash asparagus and then remove the bottom couple of inches of each stalk. Just snap off the woody ends. It may seem wasteful, but you won’t eat it, anyway–it’s too tough and is one of the big reasons why lot of people don’t like asparagus.
- In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.
- If roasting, place in a single layer on a broiling pan. If grilling, reduce heat to low, lightly oil grill, and place asparagus perpendicular to the grate of the grill. Drizzle any remaining oil/vinegar mix over the asparagus. If using oven, roast for 10 minutes, turning once. If using grill, grill for 8-10 minutes or until asparagus is bright green and still slightly crisp, turning very frequently.Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Questions & Reviews
I made this for the 1st time last night and OMG was it FANTABULOUS!!! In lieu of the olive oil, I used Smart Balance cholesterol free oil blend (blend of canola, soybean, and olive oils) and devoured it with the rest of my dinner!!!!!!
Just tried this last night and my mom and I LOVED it! So glad I found your webpage. I’ve been looking for easy recipes that I can handle (I’m not a cook by any means). Love the pictures and the fact that I don’t need a lot of fancy cookware to make anything.
Thank you for the recipe! It was quick and easy. I put the snapped asparagus halves into a gallon zipper bag and seasoned them by dumping the ingredients on top. Works out really well because you can shake it around.
I posted my experiences with this recipe on my blog.
http://bloginspiredcooking.blogspot.com/2013/04/dinner-party-balsamic-roasted-asparagus.html
I thought the vinegar was a little too overpowering, next time I think I’ll use lemon juice. But I loved the base recipe and will totally use it for grilling as well as in the oven. Thank you for the recipe!
Oh, wow. I made these last night for valentine’s day and they were SO good! My favorite asparagus recipe yet. Plus it took 5 minutes to prep! Thanks for the great recipe!
have you ever tried this same mixture on broccoli? and roasted it in the same way? just curious!
I find it helpful to soak wooden skewers in water for about a half hour then put them through five or six asparagus to make a kind of raft. Then you can flip them over easily.
These are fantastic! We’ve prepared these many times over the last few months. Last night, my extended family, including some ‘selective’ eaters, were introduced! They ALL loved them. Several even went so far as to say they were the best asparagus they’ve EVER had! This recipe is a winner!
You guys rock… tonight we had bacon wrapped meatloaf, wonderful garlic mashed potatoes and this great asparagus!! I feel like a real cook! My family is happy! Thanks!
I just ordered 11 lbs of asparagus with my bountiful basket. (What was I thinking?!!) I love asparagus, and we're gonna have to try this recipe…grilled, of course!
YUMMMMY!! Made this tonight. It was delish!
Yay! I’ve been looking for things to make for my vegan SIL. This sounds really good.
yum! i found your blog on BBC. i’m obsessed with flank steak right now and i love new recipes. thanks for sharing!
Asparagus is my favorite! I can’t wait to try this.
Really great blog gals! I found it through a friend and I am now hooked!
My 5 year old loves eating asparagus BECAUSE of the “a little while later.” I’m totally trying this recipe out. Unfortunately, the only way my 3 year old will eat asparagus is drenched in Hollandaise sauce. At least he’s eating vegatables!
Haha, I love the little while later article. I tell that to people all the time and no one believes me!
Anyhoo…I’m one of those people who never liked asparagus, until I tried it grilled like this. It’s so yummy!